• 4 lg. eggs
  • 1/2 c. sugar, divided
  • 1/3 c. unsweetened cocoa powder
  • 1/4 c. all-purpose flour
  • 1 c. whipping cream
  • 2 tbsp. butter
  • 1/2 tsp. vanilla
  • 1/2 tsp. cream of tartar
  • Butter & cocoa for buttering & dusting souffle dishes
  • Powdered sugar for garnish


  1. Preheat oven to 350 degrees. Separate eggs (while they are still cold) and place whites in a large bowl, yolks in a small bowl; set aside.
  2. Combine 1/4 cup sugar, the cocoa and flour in a medium saucepan, stir in cream. Cook over medium heat, stirring constantly, until mixture is smooth and starts to boil. Remove from heat, stir in butter and vanilla; set aside.
  3. Beat whites and cream of tartar on medium speed until foamy; add 1/4 cup sugar, 1 tablespoon at a time at high speed until stiff (whites won't slip when bowl is tilted).
  4. Thoroughly blend yolks into chocolate mixture. Take a large spoonful of white and stir into sauce to lighten it. Gently fold the sauce into the remaining whites. Turn souffle into 1/2 cup souffle dishes that have been buttered and dusted; place on baking sheet.
  5. Bake on middle oven rack for 20 minutes or until they have high (don't open the door until they are done). Dust tops with powdered sugar and serve at once.
  6. You can also use 6 ounce custard cups.

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